{"id":1611,"date":"2014-01-13T09:30:26","date_gmt":"2014-01-13T08:30:26","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/morceaux-de-boeuf\/"},"modified":"2014-01-13T09:30:26","modified_gmt":"2014-01-13T08:30:26","slug":"morceaux-de-boeuf","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/","title":{"rendered":"Morceaux du b\u0153uf"},"content":{"rendered":"<h2>Produits italiens de b\u0153uf<\/h2>\n<p>Dans notre cat\u00e9gorie de magasin d\u00e9di\u00e9e aux sp\u00e9cialit\u00e9s de charcuterie, nous avons bien plus de d\u00e9lices \u00e0 base de porc que de b\u0153uf. Cependant, les produits \u00e0 base de b\u0153uf n&rsquo;ont pas \u00e0 rougir de leur pr\u00e9sence \u2013 loin de l\u00e0. L&rsquo;utilisation de la race rare de vaches Chianina en Toscane rend la viande particuli\u00e8rement bonne et tendre. Les diff\u00e9rents morceaux de b\u0153uf en Italie sont bien plus d\u00e9taill\u00e9s et ainsi plus nombreux qu&rsquo;en Allemagne. Dans les tableaux r\u00e9capitulatifs des morceaux de b\u0153uf, on trouve environ deux fois plus de pi\u00e8ces en italien qu&rsquo;en allemand. C&rsquo;est pourquoi la traduction des termes n&rsquo;est que partiellement possible, comme essaie de vous le transmettre le tableau suivant.<\/p>\n<figure id=\"attachment_5854\" aria-describedby=\"caption-attachment-5854\" style=\"width: 450px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5854\" alt=\"morceaux de b\u0153uf\" src=\"\/blog\/wp-content\/uploads\/2014\/01\/Kuh.jpg\" width=\"450\" height=\"400\" \/><figcaption id=\"caption-attachment-5854\" class=\"wp-caption-text\">Morceaux de b\u0153uf<\/figcaption><\/figure>\n<h2>Morceaux de b\u0153uf \u00e0 l&rsquo;italienne<\/h2>\n<table border=\"0\">\n<tbody>\n<tr>\n<td><\/td>\n<td>D\u00e9nomination italienne<\/td>\n<td>Correspondance allemande (approximative)<\/td>\n<\/tr>\n<tr>\n<td>1<\/td>\n<td>Fiocco<\/td>\n<td>Pointe de poitrine<\/td>\n<\/tr>\n<tr>\n<td>2<\/td>\n<td>Brione<\/td>\n<td>Poitrine<\/td>\n<\/tr>\n<tr>\n<td>3<\/td>\n<td>Fusello<\/td>\n<td>C\u00f4te transversale, c\u00f4telette<\/td>\n<\/tr>\n<tr>\n<td>4<\/td>\n<td>Collo<\/td>\n<td>Collier, cou, nuque<\/td>\n<\/tr>\n<tr>\n<td>5<\/td>\n<td>Reale<\/td>\n<td>Basse c\u00f4te, c\u00f4te creuse<\/td>\n<\/tr>\n<tr>\n<td>6<\/td>\n<td>Biancostata di reale<\/td>\n<td>Basse c\u00f4te, c\u00f4te creuse<\/td>\n<\/tr>\n<tr>\n<td>7<\/td>\n<td>Capello del Prete<\/td>\n<td>Epaule, palette, morceau de l&rsquo;\u00e9paule<\/td>\n<\/tr>\n<tr>\n<td>8<\/td>\n<td>Geretto<\/td>\n<td>Poitrine, pointe de poitrine, c\u0153ur de poitrine<\/td>\n<\/tr>\n<tr>\n<td>9<\/td>\n<td>Fesone di spalla<\/td>\n<td><\/td>\n<\/tr>\n<tr>\n<td>10<\/td>\n<td>Coste delle croce<\/td>\n<td>Haut de c\u00f4te, r\u00f4ti<\/td>\n<\/tr>\n<tr>\n<td>11<\/td>\n<td>Biancostata di Croce<\/td>\n<td>C\u00f4tes du dos<\/td>\n<\/tr>\n<tr>\n<td>12<\/td>\n<td>Punta di Petto<\/td>\n<td>Poitrine, pointe de poitrine, c\u0153ur de poitrine<\/td>\n<\/tr>\n<tr>\n<td>13<\/td>\n<td>Pancia o bamborino<\/td>\n<td>Ventre<\/td>\n<\/tr>\n<tr>\n<td>14<\/td>\n<td>Biancostato di pancia<\/td>\n<td>C\u00f4tes du ventre<\/td>\n<\/tr>\n<tr>\n<td>15<\/td>\n<td>Costata<\/td>\n<td>Entrec\u00f4te<\/td>\n<\/tr>\n<tr>\n<td>16<\/td>\n<td>Controfiletto (Lombata)<\/td>\n<td>Morceau de longe<\/td>\n<\/tr>\n<tr>\n<td>17<\/td>\n<td>Filetto<\/td>\n<td>Filet<\/td>\n<\/tr>\n<tr>\n<td>18<\/td>\n<td>Scalfo<\/td>\n<td>Flanchet<\/td>\n<\/tr>\n<tr>\n<td>19<\/td>\n<td>Scamone<\/td>\n<td>Tranche, noix<\/td>\n<\/tr>\n<tr>\n<td>20<\/td>\n<td>Noce<\/td>\n<td>Tranche, noix<\/td>\n<\/tr>\n<tr>\n<td>21<\/td>\n<td>Spinacino<\/td>\n<td>Partie de la boule<\/td>\n<\/tr>\n<tr>\n<td>22<\/td>\n<td>Pesce oder Piccione<\/td>\n<td>Partie de la tranche et de la noix<\/td>\n<\/tr>\n<tr>\n<td>23<\/td>\n<td>Girello oder Magatello<\/td>\n<td>Partie de la tranche et de la noix<\/td>\n<\/tr>\n<tr>\n<td>24<\/td>\n<td>Rosa<\/td>\n<td>Partie de la tranche et de la noix<\/td>\n<\/tr>\n<tr>\n<td>25<\/td>\n<td>Culaccio oder Scamone<\/td>\n<td>Partie de la cuisse, jarret<\/td>\n<\/tr>\n<tr>\n<td>26<\/td>\n<td>Codone<\/td>\n<td>Partie de la cuisse, jarret<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h2>Utilisation des morceaux de b\u0153uf<\/h2>\n<p>Comme le porc, le b\u0153uf est utilis\u00e9 en Italie pour fabriquer de la salami. Cependant, souvent, la salami n&rsquo;est pas compos\u00e9e \u00e0 100 % de b\u0153uf, mais d&rsquo;un m\u00e9lange avec du porc, comme notre <a href=\"http:\/\/www.gustini.de\/stiersalami-salame-con-toro.html\">Salami de taureau de race Chianina<\/a>. Du cou des bovins est pr\u00e9par\u00e9 le d\u00e9licieux <a title=\"Bresaola\" href=\"http:\/\/www.gustini.de\/sortiment\/wurst-spezialitaeten\/aufschnitt-spezialitaeten.html\">Scelto di Bresaola<\/a>, une sorte de jambon. Il existe aussi du corned-beef en Italie. Le plus c\u00e9l\u00e8bre est celui du b\u0153uf Simmenthal, qui n&rsquo;est pas seulement appr\u00e9ci\u00e9 en sandwich en Italie, mais aussi utilis\u00e9 dans les sauces. Mais mon favori reste le <a href=\"http:\/\/www.gustini.de\/index.php?auswahl=shopseite&amp;rubrik1=Suche&amp;rubrik2=bistecca+fiorentina\">Bistecca fiorentina<\/a>, le juteux steak florentin.<\/p>\n<p><!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>D\u00e9couvrez les d\u00e9lices des produits bovins italiens, notamment la tendre viande de la race Chianina. La vari\u00e9t\u00e9 des coupes italiennes s&rsquo;\u00e9tend bien au-del\u00e0 des appellations allemandes. Les sp\u00e9cialit\u00e9s incluent des salamis mixtes, le Scelto di Bresaola et le fameux Bistecca fiorentina.<\/p>\n","protected":false},"author":2,"featured_media":1610,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1611","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingredients-dorigine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Morceaux du b\u0153uf - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Morceaux du b\u0153uf - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"D\u00e9couvrez les d\u00e9lices des produits bovins italiens, notamment la tendre viande de la race Chianina. La vari\u00e9t\u00e9 des coupes italiennes s&#039;\u00e9tend bien au-del\u00e0 des appellations allemandes. Les sp\u00e9cialit\u00e9s incluent des salamis mixtes, le Scelto di Bresaola et le fameux Bistecca fiorentina.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/\" \/>\n<meta property=\"og:site_name\" content=\"Gustini - Passione italiana\" \/>\n<meta property=\"article:published_time\" content=\"2014-01-13T08:30:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gustini.fr\/blog\/wp-content\/uploads\/2024\/02\/kuh.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"450\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jens Depenau\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jens Depenau\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/\"},\"author\":{\"name\":\"Jens Depenau\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/#\/schema\/person\/da0431da8092858c78309d7c264074fe\"},\"headline\":\"Morceaux du b\u0153uf\",\"datePublished\":\"2014-01-13T08:30:26+00:00\",\"dateModified\":\"2014-01-13T08:30:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/\"},\"wordCount\":436,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.gustini.fr\/blog\/#organization\"},\"articleSection\":[\"Ingr\u00e9dients d\u2019origine\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/\",\"url\":\"https:\/\/www.gustini.fr\/blog\/ingredients-dorigine\/morceaux-de-boeuf\/\",\"name\":\"Morceaux du b\u0153uf - 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